Potato Waffle Eggs Benedict

Potato Waffle Eggs Benedict

A delicious twist on the classic Eggs Benedict, using potato waffles instead of English muffins. The waffles add a crispy texture that pairs perfectly with the creamy hollandaise sauce and soft poached eggs.

Ingredients

  • Chives (for garnish)
  • Salt and pepper (to taste)
  • Cayenne pepper (1/4 teaspoon)
  • Lemon juice (1 tablespoon)
  • Butter (1/2 cup, melted)
  • Canadian bacon (8 slices)
  • White vinegar (1 tablespoon)
  • Eggs (8)
  • Potatoes (2 large, peeled and grated)

Instructions

  1. Preheat your waffle iron and grease it well.
  2. Squeeze out any excess moisture from the grated potatoes and season with salt and pepper.
  3. Press the grated potatoes into the waffle iron and cook until golden and crispy.
  4. While the waffles are cooking, poach the eggs in a pot of simmering water with the vinegar.
  5. Cook the Canadian bacon in a skillet until browned.
  6. For the hollandaise sauce, whisk together the egg yolks, lemon juice, and cayenne pepper. Slowly whisk in the melted butter until the sauce is thick and creamy.
  7. To assemble, place a potato waffle on a plate, top with Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.
  8. Garnish with chives and serve immediately.

Dietary Information

Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 20 minutes • Calories: 500 • Fat: 30g • Carbs: 40g • Protein: 20g • Sodium: 800mg • Sugar: 5g